halfbakedharvest4.4
Spicy Pesto and Cheese Stuffed Zucchini Involtini
Summer zucchini sliced into ribbons and rolled up with a basil pesto and ricotta cheese mixture. Then baked in a spicy, herby tomato sauce that’s creamy and so delicious!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking dish
- ●bowl
- ●peeler
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F. Lightly grease a 9x13 inch baking dish or dish of similar size.2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to ⏱️ 8 minutes. Reduce the heat to low, add the bell pepper, tomatoes, oregano, thyme, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for ⏱️ 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.3. Meanwhile, using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. You should have around 30 strips. Sprinkle the zucchini with salt. 4. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto. 5. To assemble, spoon 3/4 of the tomato sauce into the bottom of the prepared baking dish. Grab 2 zucchini ribbons and lay them side by side lengthwise. Spoon about 1 tablespoon of filling onto the center of the zucchini. Roll into a coil and place each seam-side down in the dish as you go. Repeat with remaining zucchini. Spoon the remaining tomato sauce over top of the zucchini and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.6. Transfer the baking dish to the oven and bake ⏱️ 15-20 minutes or until the cheese has melted and is lightly browned on top. Cool ⏱️ 5 minutes before serving. Serve with fresh basil and thyme. Enjoy!
(14 ounce) crushed San Marzano tomatoes (or 2 cups tomato sauce)1 cancrushed red pepper flakes1 pinchmozzarella, torn4 ouncescup basil pesto, homemade or store-bought3/4fresh basil, for serving
Nutrition Facts
calories
892 kcal
serving Size
1 serving
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